Juicy Baked Chicken – Simple Oven Recipe & Tips

If you’ve ever bitten into a dry piece of chicken, you know the disappointment. The good news? You can get restaurant‑style juiciness with nothing more than an oven, a few pantry items, and a few minutes of prep. Below you’ll find a no‑fuss recipe and the exact tricks chefs use to keep the meat moist, flavorful, and easy to slice.

Step‑by‑Step Recipe

Ingredients (serves 4):

• 4 bone‑in, skin‑on chicken thighs or breasts
• 2 Tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Optional: a pinch of dried thyme or rosemary

Directions:

1. Preheat your oven to 425°F (220°C). A hot oven gives the skin a quick crisp while the inside stays tender.
2. Pat the chicken dry with paper towels. Moisture on the surface stops the skin from browning.
3. Rub each piece with olive oil, then sprinkle the salt, pepper, garlic powder, paprika, and herbs. Make sure the seasoning covers all sides.
4. Place the chicken on a rimmed baking sheet, skin side up. If you have a wire rack, use it – the air can circulate and the skin stays crisper.
5. Insert a meat thermometer into the thickest part (avoid touching bone). Bake for 25‑30 minutes, or until the thermometer reads 165°F (74°C).
6. Take the chicken out and let it rest for 5‑10 minutes. Resting lets the juices redistribute instead of spilling out when you cut.

That’s it. You end up with juicy meat, a crispy skin, and a dish that can be paired with anything from roasted veggies to a quick rice pilaf.

Tips for Maximum Juiciness

1. Brine if you have time. Soaking the chicken in a solution of 1 Tbsp salt per cup of water for 30 minutes (or up to 4 hours) adds moisture from the inside. Rinse and dry before seasoning.

2. Use a butter or oil under the skin. Slide a small spoonful of softened butter between the meat and skin. As it melts, it bastes the meat from the inside and adds flavor.

3. Don’t over‑cook. The moment the internal temperature hits 165°F, pull the chicken out. Even a few degrees higher can dry it out fast.

4. Cover for the first half. If you’re using especially lean pieces like breasts, loosely tent the pan with foil for the first 12‑15 minutes. This traps steam and keeps the meat moist, then remove the foil to brown the skin.

5. Let it rest. Skipping the rest period is the biggest mistake. A short rest lets the fibers relax and hold onto the juices you just fought so hard to keep inside.

Combine two or three of these tricks and you’ll notice a big jump in texture and flavor. The best part? All of them use ingredients you likely already have.

Serve your juicy baked chicken with a side of steamed broccoli, a simple garden salad, or whatever carbs you enjoy. The recipe is flexible enough for meal‑prep: store leftovers in the fridge for up to three days, reheat in a hot oven for a few minutes, and the chicken stays tender.

Give this method a try tonight. You’ll be surprised how easy it is to get a juicy, crispy, and satisfying chicken dinner without any fancy equipment or hard‑to‑find ingredients.